Who else has a bunch of green onions in a jar of water regrowing on their windowsill right now? Put them to good use with my sour cream and onion farro with grilled yellow squash. If you love sour cream and onion anything, then this dish is for you. Nutty farro gets seasoned with a tangy sour cream and onion sauce, topped with smoky grilled squash, and then more sauce for good measure, because you can never really have too much sauce. It’s like eating a bag of chips, except vegetables and whole grains. Aaaaaand, you’re welcome.

Sour Cream & Onion Farro with Grilled Yellow Squash

Ingredients:

1/2 C sour cream or whole milk greek yogurt

1/4 C low-fat buttermilk

1/2 C + 1 Tbsp green onions, sliced

1/4 tsp onion powder

1 tsp kosher salt + 1 pinch

pepper

2 C cooked farro

2 Tbsp olive oil

1 lb yellow squash, sliced lengthwise

In a small bowl combine sour cream, buttermilk, green onion, onion powder, 1/2 tsp salt, and several grinds of black pepper. In a another bowl combine the cooked farro, 1 Tbs olive oil, and a pinch of salt. Stir to thoroughly mix everything together, then add a few large spoonfuls of of the sour cream and onion sauce and stir until completely incorporated.

in a bowl season sliced squash with 1 Tbsp of olive oil, 1/2 tsp salt, and a few grinds of pepper, tossing to coat. Using a very hot grill pan or outdoor grill, if you are so lucky to have space to use one, grill squash until each side has nice char marks and has softened, but still has some crunch, approximately 2-3 minutes per side.

To serve, plate farro and top with grilled squash. Spoon over more sour cream and onion sauce and garnish with sliced green onions.